Kolos Bakery celebrates first year in business in Ukrainian Village

About a year ago, Andro Dokhoian and his wife Nataliya opened a tiny bakery on State Road in Parma’s Ukrainian Village.

Kolos already smells like a nice bakery. It specializes in bread — white, wheat, various kinds of rye and sweet egg bread with raisins.

Dokhoian said his bread contains few ingredients. There are no shortenings, oleos or dough conditioners.

“There is nothing artificial in our bread,” Dokhoian said. “It’s baked the way my grandfather used to bake it. At that time, bakeries didn’t use any chemicals.

“If you go to a regular store and grab a loaf of bread from the shelf, read the ingredients,” Dokhoian said. “You will find there are at least 20 ingredients in the bread.”

Kolos also carries nut, poppy-seed, cinnamon, sweet-butter and plumb rolls, along with apple strudels, turnovers and 35 different types of cakes.

In addition, Kolos sells miniature pizzas. Dokhoian makes his own cheese for his cheese Danishes.

Kolos adds one or two products every month, based on customer demand, and the bakery takes special orders.

“Because we are a small bakery, we are very flexible,” Dokhoian said.

Kolos Bakery is located at 5346 State Rd in Parma’s Ukrainian Village.

Read more at: http://www.cleveland.com/parma/index.ssf/2012/12/parma_baker_celebrates_first_y.html

Lviv International Foods thrives on ethnic Easter traditions

Freshly shaved loaves of ham, salami and head cheese sit stacked high in the deli case at Lviv International Foods in Parma.

Any day looks like an ethnic holiday at this sparkling Ukrainian grocery store. And with the unusual concurrence this year of both Orthodox and non-Orthodox Easters this Sunday, things will only get busier.

She and her staff make a wide assortment of their own pierogi. They bake Vie de France bread from purchased dough several times a day, and will gladly explain to customers how they can make a torte from thin sheets of wafer and caramel sauce she sells by the can.

The meats are a long production: cooking and chilling a marinade, three to four days of soaking in the refrigerator, five hours of marinating with garlic and mayonnaise and three to four hours of cooking. For garlic lovers, the cooking aromas are almost as good as the taste of the transformed meat. It’s served with traditional beet relish made with horseradish, a kind of Ukrainian hot sauce.

The bread, made with an overabundance of eggs, is particularly important in conveying a sunny color to signify spring — as well as Easter’s celebratory, religious meaning of resurrection. It, too, sweetens the air in the home (and makes great French toast, if there’s any left).

This is also where you can buy your very own babushka (floral head scarf), coffee mugs printed with Ukrainian names, and baskets of pysanky, the ornately decorated eggs.

Lviv International Foods is located at 5689 State Road in Parma’s Ukrainian Village.

Source: http://www.cleveland.com/taste/index.ssf/2010/03/post_42.html